Easy Baked Potato Soup Recipe

I came up with this comforting soup when I was crunched for time and wanted to use up leftover baked potatoes. Since then, it has become a mealtime staple. Its wonderful aroma always gets cheers from my husband when he arrives home from work. —Julie Smithouser, Colorado Springs, Colorado

Nutritional Facts

Directions

Peel and dice the baked potatoes; set aside. In a Dutch oven or soup kettle, cook the bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. Drain, reserving 1-1/2 teaspoons drippings.

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"This soup is absolutely delicious! I, too, added some bacon in the soup and saved some for the garnish. We love our bacon! I think this soup has as much flavor if not more than some restaurant potato soups! Will definitely make again!"

"Very easy to make and most of the ingredients are the kind that people often have on hand. I added the bacon to the soup toward the end of the cooking time and saved a few crumbles for the top garnish. I may tinker with this next time by adding some chives and maybe trying to make a white sauce with sharp cheddar cheese added rather than using the cheddar soup. There was a hint of a "processed" cheddar taste that I wasn't wild about and this might also reduce the sodium level as well. A little liquid smoke goes a long way; I heated the soup on low about an extra ten minutes to let the flavors blend a little more and it helped. I will definitely make this again!"